Ingredients
- 3 cups Rice Krispies cereal
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 cups semi-sweet chocolate chips
- 2 tablespoons coconut oil or shortening (optional, for smoother chocolate)
Instructions
- In a large bowl, mix together the peanut butter and softened butter until smooth and creamy.
- Add the powdered sugar and mix until fully combined.
- Gently fold in the Rice Krispies cereal until evenly coated.
- Scoop out small portions and roll into bite-sized balls. Place them on a baking sheet lined with parchment paper.
- Chill the balls in the refrigerator for about 30 minutes, or until firm.
- Meanwhile, melt the chocolate chips (and coconut oil, if using) in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.
- Using a fork or toothpick, dip each ball into the melted chocolate to coat completely.
- Return the coated balls to the parchment-lined baking sheet.
- Refrigerate for another 15–20 minutes, or until the chocolate is set.
- Enjoy! Store any leftovers in an airtight container in the refrigerator.
If you’d like, I can also help you write a short description or some tips for this recipe. Want that?